Process for treating the surface of fresh meat

ABSTRACT

The present invention creates a process for treating the surface of fresh meat, in which the meat is treated with a hydrocolloid based on collagen, in particular gelatine, animal glues, collagen, caseins, whey proteins and/or their hydrolysates as well as their mixtures with one another. In particular a weight loss of the meat during storage due to escaping drip is thereby prevented. In the process according to the invention the meat is preferably treated with 0.2 to 1.5 wt % of hydrocolloid, referred to the weight of the meat. It is possible with said process to treat all kinds of meat suitable for human consumption, in particular mammal meat, poultry and fish.

[0001] The present disclosure relates to the subject matter disclosed inGerman applications No. 199 44 171.5 of Sep. 15, 1999 and No. 100 35790.3 of Jul. 22, 2000, which are incorporated by reference in theirentirety and for all purposes.

BACKGROUND OF THE INVENTION

[0002] The present invention relates to a process for treating thesurface of fresh meat, the use of hydrocolloids in the treatment of thesurface of fresh meat, and fresh meat treated with solid hydrocolloid.

[0003] It has been known for a long time in human history to preservefreshly slaughtered meat for a prolonged period, and to guarantee apersistently stable meat quality for human consumption, by means of abrine or by preserving in salt, so-called “pickling”. Other well knownprocesses are, for example, smoking and drying.

[0004] Said methods of preservation modify the treated meat so such anextent, however, that the latter can no longer be described as freshmeat.

[0005] Consumers prefer fresh meat at the present day because storagemethods such as, for example, cold storage or freezing followed bythawing have now also become universally available.

[0006] The quality of fresh meat for human consumption is influencedsignificantly during its storage after the slaughter and butchering ofthe animal by storage parameters such as temperature and humidity, inparticular in the case of the aforementioned storage methods.

[0007] For maintaining the quality of large pieces of fresh meat duringprolonged storage, it is known from Marggrander and Hofmann,Fleischwirtschaft 77, pages 19 to 20, 1997 to spray meat products with agelatine solution in order to produce a gelatine film.

[0008] Said film impedes the access of oxygen to the meat surface, sothat oxidation processes, which are the cause of rancidification, arereduced. At the same time said film prevents so-called freezer burnduring prolonged cold and frozen storage and reduces weight loss due todrying out of the meat.

[0009] Similar subject-matter is known from Villegas et al.,Fleischwirtschaft April 1999, pages 86 to 89, where a gelatine coatinglikewise as a good oxidation barrier is described, so that the meatproducts treated in this way exhibit a reduced oxidation and only aslight colour deterioration with prolonged storage.

[0010] Consumers prefer, particularly with meat packed in portions, anappetising, for the most part rosy, or in the case of poultry and fish,white appearance of the piece of meat, which should also show noresidues of blood and still be of firm consistency.

[0011] A consumer-subjective quality deterioration neverthelessfrequently occurs because during storage, in particular in the case offreezing and thawing processes or during cold storage, meat loses liquid(so-called drip) and water mixed with blood, and the meat surface makesa bad visual impression due to the liquid that has escaped. This resultsin the final analysis in the consumer being unwilling to purchase suchmeat, particularly when already portioned, and to the latter thereforeoften having to be processed as less high grade products, for examplepet food.

[0012] The problem of drip cannot be mastered with the application of agelatine film as described above without the external appearance beingmodified and hence the fresh meat character being forfeited.

[0013] A known measure for visually improving the presentation ofportioned fresh meat in supermarkets consists in the use of cellularinlays in the packs, which are able to absorb the drip obtained. Thisresults, however, in said cellular inlays, because of theblood-containing liquid that has escaped, often having a ratherunappetising effect on the consumer.

SUMMARY OF THE INVENTION

[0014] The object of the present invention is therefore to propose aprocess for treating the surface of fresh meat in which the productionof drip during storage may as far as possible be prevented and not, aswith the use of cellular inlays, simply be absorbed.

[0015] Said object is achieved in the case of the process described inthe preamble by the fact that the meat is treated with solidhydrocolloid.

[0016] It is understood by treatment of meat with solid hydrocolloidthat the solid hydrocolloid is applied to the surface of the meatdistributed as uniformly as possibly, by means of methods known per se,such as for example dusting.

[0017] As a rule even fairly small amounts of hydrocolloid aresufficient to achieve the effect according to the invention. As a resultof the treatment of the fresh meat with solid hydrocolloid according tothe invention, neither the visual appearance nor the tactile property ofthe product changes to a significant extent, so that the consumer is forpractical purposes unable to detect a difference between fresh meattreated and not treated according to the invention.

[0018] Astonishingly, the treatment of meat with solid hydrocolloid, inwhich the meat may be present in particular in portioned pieces or evenas minced meat, makes it possible for the formation of drip to bestrongly reduced, or even be largely presented, during the storage, forexample cold storage or freezing and thawing, of the meat, without theappearance of the fresh meat thereby being modified.

[0019] The reduction of the drip loss is accompanied by a minimisationof the loss to the original weight, which makes it possible to make areduction in the conventionally required additional original weight ofthe meat, whereby the original weight printed on the package label iscomplied with even with prolonged storage.

[0020] A reduction in the additional original weight of fresh meat of upto 3 to 5 wt %, referred to the net original weight of the meat, ispossible, so that an economically not insignificant additional profit isachieved by a meat processing and/or meat packing plant due to thesaving on original weight.

[0021] The treatment with solid hydrocolloid also makes it possible todispense with the inclusion of a cellular fabric, whereby costs may alsobe cut and the unappetising appearance of the cellular fabriccontaminated with blood-containing meat juice may be avoided, so that,for example, packed meat is presented to the consumer in a moreappetising manner.

[0022] In addition, the meat retains its natural fresh meat colour dueto the treatment with solid hydrocolloid and thus also keeps itsappetising appearance.

[0023] The process according to the invention has particular advantagesin the case of portioned meat. It is naturally also possible for largepieces of meat, fish or poultry to be processed in this way and thuspreserved for a prolonged period. However, considering the main groupsof customers, namely consumers in supermarkets or butcher's shops whopurchase meat for their daily requirements, the main focus of the use ofthe process according to the invention will lie in the treatment ofportioned products. This also includes already prepared minced meat.

[0024] With advantage the treatment is carried out with finely dividedhydra colloid. Finely divided is understood to mean granules or powderwith a mean grain size which is significantly less than 1 mm. The finelydivided hydrocolloid permits the use of smaller amounts of hydrocolloidand the covering of a larger surface of the meat. In addition, theactive surface of the hydrocolloids is increased in this way.Furthermore the taste of the meat is affected by the hydrocolloid to alesser extent when the hydrocolloid is finely divided.

[0025] Particularly pronounced effects are obtained with spray-driedhydrocolloid material.

[0026] A small grain size of the hydrocolloid also permits the simpletreatment of small-sized or minced meat.

[0027] It is of particular advantage if the hydrocolloid is present inpowder form. Since hydrocolloids are produced in powder form in all themethods for obtaining them known to date, the latter may be used withoutan additional cost- and process-intensive further processing step.

[0028] The mean particle size of the hydrocolloid powder for preferenceamounts to <0.2 mm here, more preferably 0.05 mm to 0.15 mm.

[0029] Preferably the hydrocolloid is a hydrocolloid based on collagen,in particular gelatine, animal glues, collagen, caseins, whey proteinsand/or their hydrolysates and their mixtures with one another. It isthus ensured that the hydrocolloids are standard hydrocolloids which areeasy to prepare and available at low cost and hence do not entail anymajor additional costs for the meat processing plant.

[0030] Preferably the meat is treated with 0.2 to 1.5 wt % ofhydrocolloid. A satisfactory binding of the meat juice is alreadyachieved with 0.2 wt % of hydrocolloid. More than 1.5 wt % is certainlyalso possible, but this is less practicable on economic grounds becauseof the additional consumption of hydrocolloid, and the taste of the meatcan be slightly adulterated by the disproportionate addition ofhydrocolloid.

[0031] In a further preferred embodiment the meat is treated with 0.5 to0.9 wt % of hydrocolloid, referred to the weight of the meat. Withinsaid range an optimum balance is achieved between the binding of themeat juice and an economically justifiable amount of hydrocolloid.

[0032] The process according to the invention may be applied to:mammalian meat, for example beef, pork, lamb or game. Said processpermits the treatment against drip loss of all edible types of meat frommammals, which may thus be supplied for human consumption in anappetising manner.

[0033] It is preferable in this case that the hydrocolloid is preparedfromanimal collagen obtained from mammals. It is thus ensured that apossible distortion of the meat taste, arising from hydrocolloids fromnon-meat raw materials, does not occur.

[0034] In a further advantageous embodiment the meat is poultry meat.All types of poultry suitable for human consumption may be treatedagainst drip loss with the process according to the invention.

[0035] The skin of poultry in particular often acquires an unappetisingappearance through the escape of drip when stored for a prolongedperiod. The meat often has a glassy or watery look to the consumer. Saiddisadvantages are overcome almost completely by the process according tothe invention.

[0036] In each case a hydrocolloid with as weak a taste of its own aspossible will preferably be selected. Other collagens which have astronger taste of their own may naturally also be used in this case, butthis can lead in certain circumstances to a distortion of the poultrytaste, so that in this case high-purity collagen is preferred because ofthe sensory properties of the product.

[0037] In a further advantageous embodiment the meat in the processaccording to the invention is fish flesh. Fish is often frozen byprolonged storage and subsequently loses a large amount of water duringthe thawing process and therefore requires a more intensive treatmentthan the aforementioned types of meat prior to consumption. All types offish suitable for human consumption may be treated with the processaccording to the invention and in particular the problem of theextremely high escape of drip encountered above all with fish may beprevented almost completely by a subsequent intensive treatment.Preferably a hydrocolloid with as weak a taste of its own as possible isselected in this case. Since fish has a pronounced taste of its own, itis preferable in this case, in view of its sensory properties, to usehigh-purity collagen in the process according to the invention. Otherhydrocolloids with a less neutral taste may naturally also be selected,but in this case a distortion of the fish taste is possible.

[0038] However, the use of hydrocolloids that are obtained fromvegetable raw materials is also possible with all of the aforementionedtypes of meat, since the latter frequently have a more neutral tastethan, for example, collagen obtained from poultry, animals or fish. Theuse of a mixture of hydrocolloids that are based on animal and vegetableraw materials is also possible. The mixture ratio is selectable at willhere. It will be influenced only by the sensory properties which mayneed to be set, for example widespread retention of the typical meatproduct taste, and will vary individually according to meat category andhydrocolloid.

[0039] The use of hydrocolloids prepared from animal or vegetablestarting products for the treatment of the surface permits drip lossesin fresh meat to be avoided in an advantageous manner. As regards tasteoptimisation, the hydrocolloid may be adjusted to the corresponding meatby the choice of the starting product, although mixtures of differenthydrocolloids, for example of a vegetable and animal nature, are alsoprovided according to the intended use.

DETAILED DESCRIPTION OF THE INVENTION

[0040] The following embodiments serve for further explanation of theprocess according to the invention.

[0041] The percentages by weight always refer to the total net originalweight of the fresh meat.

EXAMPLE 1 Beef

[0042] A portioned beef steak exhibits with conventional cold storage at+2 to +4° C. for 5 days a drip loss of 5.7 wt %.

[0043] A portioned beef steak is treated by dusting with 0.6 wt % ofspray-dried gelatine powder (mean particle size <0.2 mm; 90 wt % with aparticle size in the range from 0.05 to 0.15 mm). The drip loss measuredafter cold storage at a temperature of +2 to +4° C. for 5 days comes to0.3 wt %.

[0044] This corresponds to an additional increase in usable fresh meatof 5.4 wt %

EXAMPLE 2 Beef

[0045] Beef goulash exhibits with cold storage at +2 to +4° C. for 5days a drip loss of 5.4 wt %.

[0046] The same amount of beef goulash was treated by the processaccording to the invention by the addition of 0.5 wt % of spray-driedgelatine powder (as Example 1), wherein with cold storage at +2 to +4°C. for 5 days the drip loss comes to 0.8 wt %.

[0047] This corresponds to an additional increase in usable fresh meatof 4.6 wt %.

EXAMPLE 3 Pork

[0048] A portioned pork escalope exhibits with conventional cold storageat +2 to +4° C. for 5 days a drip loss of 4.3 wt %.

[0049] A portioned pork escalope was dusted according to the processaccording to the invention with 0.6 wt % of spray-dried gelatine powder(as Example 1). After cold storage at +2 to +4° C. for 5 days a driploss of 0.1 wt % is obtained.

[0050] This corresponds to an additional increase in usable fresh meatof 4.2 wt %.

EXAMPLE 4 Poultry

[0051] A portioned turkey escalope exhibits with conventional coldstorage at +2 to +4° C. for 5 days a drip loss of 3.0 wt %.

[0052] A turkey escalope treated according to the process according tothe invention by dusting with 0.6 wt % of a spray-dried gelatine powder(as in Example 1) exhibits after cold storage at +2 to +4° C. for 5 daysa drip loss of 0.5 wt %.

[0053] This corresponds to an additional increase in usable fresh meatof 2.5 wt %.

EXAMPLES 5 TO 44

[0054] In the following examples, in which pork escalope and porkgoulash are used as fresh meat, the advantages according to theinvention will be compared for various hydrocolloid types.

[0055] The other hydrocolloids employed were used in powder form withparticle sizes of ≦0.1 mm and will also be called alternativehydrocolloids below:

[0056] Xanthan as an example of hydrocolloids which are obtained frommicro-organisms

[0057] Examples of hydrocolloids from marine plants are:

[0058] agar

[0059] alginate

[0060] carrageenan

[0061] Examples of hydrocolloids from terrestrial plants are:

[0062] gum arabic

[0063] cellulose derivatives (e.g. carboxymethylcellulose)

[0064] guar meal

[0065] apple pectin

[0066] locust bean gum

[0067] Finally, collagen, such as was already used in Examples 1 to 4,was again used for comparison purposes in some reference examples.

[0068] A test series for cold storage and a test series for frozenstorage was carried out in each case.

[0069] During the cold storage the fresh meat products were stored in arefrigerator for 5 days at +2 to +4° C.

[0070] During the frozen storage tests the following conditions wereobserved:

[0071] Storage time: 30 days; temperature: −20 to −24° C. in thefreezer. The deep-frozen samples were thawed gently in the refrigeratorat +2 to +4° C.

[0072] The pork escalopes were dusted with the respective hydrocolloidpowder in the amounts given in the table. In the case of the porkgoulash the stated amount was added to the pieces of meat.

[0073] The test results for Examples 5 to 44 are summarised in Tables 1to 8. All % figures are wt % figures referred to the fresh meatcontents. TABLE 1 Pork escalope Cold storage test Fresh meat (5 days)Original Final Drip loss Example Hydrocolloid Weight weight g % AControl 253.4 247.2 6.2 2.5 5 Xanthan 0.6% 316.1 313.9 2.2 0.9 6 Agar0.6% 323.8 320.9 2.9 0.9 7 Carrageenan 0.6% 351.7 348.9 2.8 0.8 8 Guarmeal 0.6% 321.1 318.7 2.4 0.7 9 Gum arabic 0.6% 335.2 331.1 4.1 1.2 10 Apple pectin 0.6% 249.4 245.5 3.9 1.5

[0074] TABLE 2 Pork goulash Cold storage test Fresh meat (5 days)Original Final Drip loss Example Hydrocolloid Weight weight g % BControl 326.7 320.9 5.8 1.8 11 Xanthan 0.6% 337.9 333.5 4.4 1.2 12 Agar0.6% 353.0 350.8 2.2 0.6 13 Carrageenan 0.6% 340.6 337.3 3.3 0.9 14 Guarmeal 0.6% 355.2 351.2 4.0 1.1 15 Gum arabic 0.6% 324.5 321.3 3.2 1.0 16Apple pectin 0.6% 337.2 333.4 3.8 1.1

[0075] TABLE 3 Pork escalope Frozen storage test Fresh meat (30 days)Original Final Drip loss Example Hydrocolloid Weight weight g % CControl 198.4 188.4 10.6 5.2 17 Xanthan 0.6% 314.9 309.9 5.0 1.6 18 Agar0.6% 223.8 319.9 3.9 1.7 19 Carrageenan 0.6% 290.2 286.9 3.3 1.1 20 Guarmeal 0.6% 311.7 309.5 2.2 0.7 21 Gum arabic 0.6% 262.8 256.9 5.9 2.2 22Apple pectin 0.6% 221.7 214.9 6.8 2.2

[0076] TABLE 4 Pork goulash Frozen storage test Fresh meat (30 days)Original Final Drip loss Example Hydrocolloid Weight weight g % DControl 269.7 260.1 9.6 3.6 23 Xanthan 0.6% 343.6 340.9 2.7 0.8 24 Agar0.6% 340.6 337.5 3.1 0.9 25 Carrageenan 0.6% 347.7 345.1 2.6 0.7 26 Guarmeal 0.6% 346.1 342.4 3.7 1.1 27 Gum arabic 0.6% 355.4 353.1 2.3 0.6 28Apple pectin 0.6% 335.2 331.3 3.9 1.2

[0077] TABLE 5 Pork escalope Cold storage test Fresh meat (5 days)Original Final Drip loss Example Hydrocolloid Weight weight g % EControl 213.2 207.6 5.6 2.7 29 Reference 0.6% collagen 163.3 162.8 0.50.3 30 0.6% alginate 244.1 240.3 3.8 1.4 31 0.6% locust bean gum 240.7238.2 2.5 1.0 32 0.6% carboxymethyl- 273.8 270.1 3.7 1.3 cellulose

[0078] TABLE 6 Pork goulash Frozen storage test Fresh meat (30 days)Original Final Drip loss Example Hydrocolloid Weight weight g % FControl 413.7 403.9 9.8 2.3 33 Reference 0.6% collagen 397.0 394.8 2.20.6 34 0.6% alginate 389.3 383.7 5.6 1.4 35 0.6% locust bean gum 359.5356.3 3.2 0.8 36 0.6% carboxymethyl- 332.6 329.2 3.4 1.0 cellulose

[0079] TABLE 7 Pork escalope Frozen storage test Fresh meat (30 days)Original Final Drip loss Example Hydrocolloid Weight weight g % GControl 270.9 264.9 6.3 2.3 37 Reference 0.6% collagen 251.0 249.9 1.10.4 38 0.6% alginate 251.3 248.7 2.6 1.0 39 0.6% locust bean gum 327.5326.1 1.4 0.4 40 0.6% carboxymethyl- 272.0 267.8 4.2 1.5 cellulose

[0080] TABLE 8 Pork goulash Frozen storage test Fresh meat (30 days)Original Final Drip loss Example Hydrocolloid Weight weight g % HControl 413.7 403.9 9.8 2.3 41 Reference 0.6% collagen 397.0 394.8 2.20.6 42 0.6% alginate 389.3 383.7 5.6 1.4 43 0.6% locust bean gum 359.5356.3 3.2 0.8 44 0.6% carboxymethyl- 332.6 329.2 3.4 1.0 cellulose

[0081] It may be stated in conclusion that an approx. 35% higher effectin reducing the occurrence of drip loss is achieved with collagen ashydrocolloid in the cold storage tests than with the alternativehydrocolloids. This difference is observed both with the sliced product“pork escalope” and with the product in small pieces “pork goulash”.

[0082] During the frozen storage tests, an approx. 25% better effect isobtained with collagen as hydrocolloid for the fresh meat product porkescalope, and an approx. 20% better effect for the pork goulash, thanwith the alternative hydrocolloids.

[0083] Moreover, in the case of the fresh meat products treated with thealternative hydrocolloids there arose the disadvantage that the meatsurface assumed a dull appearance in some cases and in addition wasslightly sticky, so that the positive effect of collagen as ahydrocolloid was not able to be fully achieved with the latter. Collagenis therefore to be described as the most preferred hydrocolloid.

[0084] The fresh meat used in Examples 1 to 44 was 3 days old at thetime of use in the process according to the invention.

[0085] This treatment interval proved to be the most favourable infurther tests, although earlier treatment is also possible withoutproblems, albeit with a slightly reduced effect. After the expiry of 3days from slaughter, significantly worse results are obtained for thetreatment.

1. Process for improving the storability of fresh meat, wherein the meatis treated on its surface with solid hydrocolloid, without in so doingforming a film covering the surface of the meat.
 2. Process according toclaim 1, wherein the meat is portioned prior to the treatment with thehydrocolloid.
 3. Process according to claim 1, wherein the hydrocolloidis present in powder or granule form, preferably with a mean particlesize of less than 0.2 mm.
 4. Process according to claim 3, wherein thehydrocolloid is used in spray-dried form.
 5. Process according to claim1, wherein the hydrocolloid comprises a hydrocolloid based on collagen,in particular gelatine, animal glues, collagen, caseins, whey proteinsand/or their hydrolysates as well as their mixtures with one another. 6.Process according to claim 1, wherein the meat is treated with 0.2 to1.5 wt % of hydrocolloid, referred to the weight of the meat.
 7. Processaccording to claim 6, wherein the meat is treated with 0.5 to 0.9 wt %of hydrocolloid, referred to the weight of the meat.
 8. Processaccording to claim 1, wherein the meat is mammalian meat.
 9. Processaccording to claim 8, wherein the hydrocolloid is selected from animalcollagen.
 10. Process according to claim 1, wherein the meat is poultrymeat.
 11. Process according to claim 10, wherein the hydrocolloid isselected from poultry collagen.
 12. Process according to claim 1,wherein the meat is fish flesh.
 13. Process according to claim 12,wherein the hydrocolloid is selected from fish collagen.
 14. Processaccording to claim 1, wherein the hydrocolloid comprises a hydrocolloidwhich is obtained from vegetable raw materials.
 15. Use ofhydrocolloids, in particular in spray-dried form, for improving thestorability of fresh meat by minimising drip loss, without in so doingforming a film covering the surface of the meat.
 16. Fresh meat treatedwith solid hydrocolloid according to claim 1.